Prep
15 min
Total
2 hrs 15 min
Serves
6-8
INGREDIENTS
- 2 lb cubed short rib
- 1 cup large & diced parsnip
- 1 cup large & diced sweet potato
- 1 cup large & diced turnip
- 1 cup large & diced candy can beet
- 1 cup large & diced carrot
- 1 cup large & diced celery root
- 1 cup large & diced kohlrabi
- 1 cup peeled shallots
- 1/2 cup garlic
- 1 cup diced kale
- 2 tbsp fresh thyme
- 2 litres beef stock
- 1/2 bottle red wine
- 2 tbsp flour
- 4 tbsp extra virgin olive oil
- salt and pepper
METHOD
1) Preheat oven to 375F. Season beef and sear in a large awesome stock pot with a splash of olive oil.
2) Add flour and stir until you get some brown on the bottom. Deglaze with red wine and reduce by half.
3) Top with beef stock and simmer for 1.5 hours with the lid on.
4) In a large bowl toss all veggies with olive oil, thyme and season with salt and pepper.
5) Place on baking tray and roast for 20 min. Give it a shake and bake for another 15 or until done.
6) Combine veggies with beef stew and serve over mash potatoes, or quinoa.
Special Tools to use
Baking tray and an awesome stock pot